198 FOODS AND FOOD ADULTERANTS. 



The results were as follows : 



Of the above samples Nos. 1 to 5 and 7 to 8 were black pepper corns 

 ground just as imported. The uniformity in the starch in all these lead 

 Ileisch to believe that any result under 50 per cent, should be regarded 

 as suspicious, it being very easy to detect the addition of foreign starchy 

 such as rice. Of the white peppers the first three are white pepper 

 corns ground as imported, the next three black corns decorticated in 

 England and then ground. 



Of the long pepper Ileisch says the starch is double the size of the 

 ordinary and much more angular and like rice. Care must be taken 

 therefore not to confound them. The poivrette is made from olive 

 stones. 



The figures are of interest and would seem to confirm the work of 

 Lenz. 



Prof. J. Campbell Brown has devoted much time to the subject of 

 pepper and has very recently called attention in England to an adul- 

 terant which first made its appearance in Liverpool last summer and 

 since then has been often met with. It is known as pepperette or 

 poivrette, and proves to be the same adulterant so often mentioned iu 

 France, olive stones. It resembled walnut shells and almond shells 

 somewhat, but olive stones more so. 



